At this moment, the person beside Yu Chu spoke," Mr. Yu has indeed prepared amply."
The sous-chef of Palace Cuisine was the one seated beside Yu Chu. He was dressed in traditional Tang attire. Due to him being a quiet person, he did not attract much attention.
"We have to be strict when it concerns data," Yu Chu said with a nod.
As they chatted, the first dish was served.
Since the appetizer was already on the table when they arrived, the first dish served to them was one of the Chongqing School of Sichuan Cuisine's signature dishes: Dry Roasted Carp.
The Chongqing School of Sichuan Cuisine was very brave in terms of ingredient usage, and their main ingredients frequently undergo change. Moreover, they also possessed the characteristics unique to Jiangsu Cuisine and Shanghai Cuisine where the dishes were cooked with a rich amount of oil and sauce.
